Grilled Hawaiian Chicken Skewers with Pineapple Glaze

These easy Hawaiian Chicken Kabobs are a perfect summer meal: healthy, full of flavor and packed with juicy pineapple, colorful bell peppers and marinated chicken in every bite.

Summer is prime grilling season, and these Hawaiian Chicken Kabobs are one of the quickest, tastiest ways to enjoy it. They’re simple to prepare, store well as leftovers and deliver a wonderful balance of sweet, savory and slightly spicy flavors. You can grill them on busy weeknights, cook them on a stovetop grill pan, or bake them in the oven when weather or grill access isn’t ideal. The fresh pineapple adds natural sweetness while the marinade infuses the chicken with tangy, savory depth.

Ingredients You’ll Need

• Chicken – 1 1/4 lb boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes.
• Vegetables – 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper and 1 red onion, each cut into large chunks. You can also add zucchini or cherry tomatoes if you like.
• Pineapple – 3 cups fresh pineapple, cubed, plus 1/4 cup fresh pineapple juice for the marinade.
• Soy sauce – 1/4 cup reduced-sodium soy sauce. For a gluten-free option, substitute tamari or coconut aminos.
• Olive oil – 1 tablespoon to help the marinade coat the chicken and reduce sticking on the grill.
• Honey – 1 tablespoon for a natural touch of sweetness.
• Hot chili paste – 1 1/2 tablespoons for heat and flavor; substitute sriracha if you prefer.
• Fresh aromatics – 2 teaspoons grated fresh ginger and 2 cloves garlic, minced.
• Optional garnish – chopped green onions and cilantro.

How to Make Hawaiian Chicken Kabobs

1. Prepare the marinade. In a bowl, whisk together 1/4 cup fresh pineapple juice, 1/4 cup reduced-sodium soy sauce, 1 tablespoon honey, 1 tablespoon olive oil, 1 1/2 tablespoons hot chili paste, 2 teaspoons grated ginger and 2 minced garlic cloves. Reserve about 1/4 cup of this marinade to brush on the kabobs while grilling.
2. Marinate the chicken. Place the chicken cubes in a large resealable bag or bowl and pour the remaining marinade over them, ensuring all pieces are coated. Seal and refrigerate for at least 1 hour or up to overnight for deeper flavor.
3. Prepare skewers and vegetables. While the chicken marinates, chop the bell peppers, red onion and pineapple into large chunks. If using wooden skewers, soak them in warm water for 30 minutes to prevent burning.
4. Assemble the kabobs. Thread chicken, bell peppers, red onion and pineapple onto skewers in any order you like. This recipe yields about 8–9 large skewers depending on how full you make them.
5. Grill the kabobs. Preheat a grill or grill pan to medium-high heat and lightly oil the grates or pan. Place the skewers on the grill and cook about 5–6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and the pineapple is nicely caramelized. Brush with the reserved marinade as they cook for extra flavor.
6. Serve. Slide kabob ingredients off the skewers onto plates or serve the skewers whole. These pair beautifully with rice or a coconut-lime quinoa for a fresh, summery meal.

Don’t Forget to Soak the Skewers

If you use wooden skewers, soaking them in water for 30 minutes to an hour prevents them from burning and helps keep the food from sticking. Metal skewers are reusable and won’t burn, but they get very hot—use tongs or heat-resistant gloves when handling them.

Can I Bake These Chicken Kabobs?

Yes. Arrange assembled kabobs on a foil-lined or greased baking sheet and bake at 400°F (200°C) for about 20–25 minutes, turning once halfway through. The chicken is done when its juices run clear and it reaches 165°F (74°C) internally.

Prepping and Storage

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. For reheating, remove the pieces from skewers and warm them in a 350°F oven until heated through, or reheat in the microwave. Reassembled kabobs can be warmed carefully, but removing ingredients from the skewers helps them heat evenly.

Serving Ideas

• Serve over steamed rice for a classic plate.
• Try coconut-lime quinoa for a brighter, tropical accompaniment.
• Garnish with chopped green onions and fresh cilantro for extra color and freshness.

Other Chicken Recipes to Try

• Chicken Egg Roll in a Bowl
• Chicken Satay with Peanut Sauce
• Crunchy Thai Chicken Salad
• Thai Peanut Noodles with Chicken
• Mediterranean Chicken Meatballs
• Greek Chicken Skewers with Tzatziki

I hope you enjoy these Hawaiian Chicken Kabobs! If you try them, please leave a rating and share a photo with the hashtag #eatyourselfskinny — I love seeing your recreations.